An impromptu dessert I made some weeks ago for a private party of Booze, Food and Friends. Each of us are supposed to bring a dish or 2 or even more if you can. I made this while in the shop. Chill it in our shop's chiller and packed it using whenever we have in our shop.

No leftovers after the party. And then I made it again 2 weeks after that for the family at home.

here's my fail proof recipe to try at home

I used the cupcake boxes I sell in my shop to transport this. Its a box with square base inserts for Hokkaido cupcakes. But since my dessert cups are square at the base, these boxes fit nicely.

These are made at home, this round I added more Kirsch Cherry liquer from the big jar and left it for several hours. The cherry liquer soaked through the mascarpone cheese and turn it into a nice purple hue.